Carrots
Winter Radishes
Yu Choy or Mustard Greens
Butterhead & Oakleaf Lettuce
Winter Tomatoes
Koginut Squash
Something Extra
Garlic planting tomorrow with a small group of CSA members and it is looking like perfect weather to be out and in the soil. We had a good amount of rain this past week which helps the work move along a little faster. The moisture allows for more effective dibbling (marking where the cloves go in the beds), faster clove planting, and easier laying out/stapling of landscape fabric in the pathways. The garlic is in the ground for a long long time and keeping weeds at bay and the soil covered to avoid erosion is imperative. Garlic planting is a great group activity as it can be tedious and the many hands make for much quicker work. It helps to have good sunny weather too. So we anticipate a good garlic planting tomorrow meaning a good start for the 2026 season.
This week’s share includes delicious koginut squash (a cross between butternut and kabocha styles), for a delicious, sweet, fine textured, not waterey squash. Want to attempt ravioli, this is the squash for a perfect squash filling. Want something easy, cut in half, roast, and eat. Either way delicious. We have also included our annual winter storage tomatoes. This type of tomato can be found in both Italy and Spain and they were commonplace before people grew hot house tomatoes in the winter, which now get flown to locales all around the world. They look a bit like a plum or a peach, and have a very thick wall which allows us or you to store them in a cool place for many months. Traditionally these are used in dishes like pan de tomate or a quick pan sauce and although they do not have the complexity of summer tomatoes, they can be very delicious. Fell free to use them; but waiting a bit may also increase the flavor and allow you some tomatoes when they are a bit less available. Check out the recipes below and enjoy the share….Autumn & Brian
Butter Beans with Tomatoes & Mustard Greens
Braised Chicken Thighs with Squash and Mustard Greens
Steamed Choy Sum with Sweet Shallot Vinaigrette
Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)
Philippine Sour Shrimp Stew (Sinigang na Hipon) (radish & yu choy)
Silky Coconut-Pumpkin Soup – Hot Sour Salty Sweet by Jeffery Alford & Naomi Duguid
3-4 Shallots unpeeled
1 1/2 lbs of Pumpkin or Squash
2 cups canned Coconut milk
2 cups Pork or Chicken Broth
1 cup loosely packed Cilantro
1/2 teaspoon Salt
2 Tbls. Thai fish sauce
Generous grindings of Black Pepper
¼ cup minced Scallions
In a skillet or on a grill, dry roast the unpeeled shallots until softened and blackened. Peel, cut lengthwise and set aside. Peel the pumpkin and clean off any seeds. Cut into ½-inch cubes. You should have 41/2 – 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. **Stir in fish sauce and cook for another 2-3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.) Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
**At this point you can strain out about 1/3-1/2 the pumpkin cubes and blend just for a few seconds, return to the pot and the soup will have a slightly more creamy and emulsified texture.